West Coast Wild Foods is known for the quality wild mushrooms that we harvest each season, and this creamy wild mushroom risotto takes inspiration from those delicious wild mushrooms. The Dried Wild Mushroom Mix combines seven varieties of wild mushrooms from across the West Coast. With a blend of golden and yellowfoot chanterelle, porcini, black trumpet, cauliflower mushroom, pine mushroom and lobster mushroom, this recipe takes the best of the wild mushrooms we have and mixes them in one risotto that you won’t soon forget.
Each of these mushrooms has a rich flavour that stands out on their own, but when cooked together they blend into a symphony of flavours the draw on the perfection of the West Coast forest.
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Serves: 4 people Prep Time: 0 minutes Cook Time: 60 minutes
Ingredients:
- 9 tbsp butter
- 680g (24oz) Dried Wild Mushroom Mix, soaked
- 7 cups low-salt chicken broth
- 1 tbsp extra-virgin olive oil
- ¾ cup leek (base only), finely chopped
- Pinch of salt
- 225g (8oz) arborio rice
- ¼ cup dry white wine
- ¼ cup dry white vermouth
- ¼ cup Parmesan cheese, grated
Directions:
- In a pan, melt 2 tbsp butter over medium-high heat
- Add a portion of the mushrooms in an even layer and cook until beginning to brown
- Continue cooking small batches of the mushrooms until all are cooked
- In a pot, bring the chicken broth to a simmer
- In a pan, melt the remaining butter and add in the olive oil
- Add the leek, sprinkle with salt, and sauté for 5 minutes
- Add rice to the leek and increase the heat to medium
- Stir the rice and continue cooking until it begins to look translucent
- Add white wine and vermouth, and stir until liquid for 1 minute, until the liquid has been absorbed
- Add 3/4 cup warm chicken broth; stir for 1 minute, until almost all broth is absorbed
- Continue this process until half the broth is used up
- Add in sautéed mushrooms
- Continue adding broth in increments
- The rice is done when it is tender and has a creamy texture
- Stir in Parmesan cheese
- Serve and enjoy!
Tip: The dried mushrooms need to be soaked overnight before cooking to rehydrate. When they are soft, they are ready to be cooked and enjoyed.
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